Amish Cabbage Roll Casserole

Preheat your oven to 350°F (175°C).

In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.

Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.

Stir in the chopped cabbage, tomato sauce, diced tomatoes, uncooked rice, beef broth, salt, pepper, and paprika.

Bring the mixture to a simmer and let it cook for about 5 minutes, stirring occasionally.

Transfer the mixture to a greased 9×13-inch baking dish.

Cover the dish with aluminum foil and bake in the preheated oven for 1 hour.

Remove the foil, sprinkle the shredded mozzarella cheese on top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Let the casserole cool for a few minutes before serving.

For a lighter version, you can use ground turkey or chicken instead of beef. If you have picky eaters, try adding a bit of grated carrot or zucchini to sneak in some extra veggies. For a spicier kick, add a pinch of red pepper flakes or use a can of diced tomatoes with green chilies. If you prefer a creamier texture, stir in a dollop of sour cream or cream cheese before baking.